Paprika and Coriander Rubbed Steaks With Orange-Coriander Salsa


2 1/4 inches steaks (preferably grass fed)
1 teaspoon paprika powder
1 teaspoon coriander powder
1/2 teaspoon pepper
salt to taste
2 navel oranges, segmented and chopped
1 clove of garlic, sliced finely
1 spring onion, both green and white parts chopped finely
1/2 cup fresh coriander, chopped finely
1 tablespoon olive oil
pinch of dried chilli flakes
salt and pepper to taste


Mix all the salsa ingredients together. Season to taste with some salt and pepper. Cover and reserve at room temperature.
Dab the steaks with a paper towel to get rid of excess moisture. Blend the paprika, coriander and pepper together and rub over the steaks. Heat a pan with some olive oil. Sear the steaks until they caramelise for about two minutes on each side so they remain pink in the centre.
Take the steaks off the heat. Season with salt on both sides. Tent loosely with foil and allow to sit for five minutes so that the juices redistribute. Slice the steaks as thin as possible against the grain and place on a platter.
Spoon over the orange salsa and pour over the excess juices. Serve immediately.




Serve the steak and orange salsa over some spring greens for a substantial salad or use as a sandwich filler. It also travels well for a picnic. Just spoon over the salsa before you're ready to eat.




Friday, June 4, 2010 - 4:45pm

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